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Job Summary:
The Executive Sous Chef assists the Executive Chef in managing all kitchen operations, ensuring the highest standards of food quality, presentation, hygiene, and cost control. This role is pivotal in leading, training, and motivating the culinary team to deliver exceptional dining experiences aligned with the hotel’s luxury standards.
Key Responsibilities:
• Oversee daily kitchen operations, ensuring smooth and efficient service.
• Maintain high standards of food quality, taste, and presentation across all outlets.
• Assist in menu development, recipe standardization, and cost control.
• Ensure compliance with health, safety, and hygiene regulations.
• Supervise, train, and develop kitchen staff, promoting teamwork and professional growth.
• Manage inventory, ordering, and stock rotation to minimize waste.
• Collaborate with other departments to coordinate events, banquets, and special functions.
• Replace the Executive Chef during his/her absence.
• Monitor and maintain kitchen equipment and facilities in excellent condition.
• Contribute to maintaining a positive, respectful, and professional work environment.
Requirements:
• Proven experience as a Sous Chef or Executive Sous Chef in a luxury hotel or fine dining environment.
• Strong culinary skills and creativity.
• Excellent leadership and team management abilities.
• Knowledge of international cuisines and modern cooking techniques.
• Solid understanding of kitchen financials and cost control.
• High level of organizational and communication skills.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Culinary degree or relevant professional training preferred.
• Flexible schedule, including weekends and holidays.
• Fluent in English; additional languages are an advantage.
